Mexican Corn Casserole
Mexican Corn Casserole is Mexican Street Corn remixed! With all of the same Mexican flavors but fresh OFF the cob and oh so comforting!
Servings 6 servings
Calories 204kcal
Ingredients
- 2 tablespoons butter
- 1/2 large onion diced
- 4 cobs of fresh sweet corn
- 4 oz. can diced mild green chiles
- 15 oz. jar alfredo sauce
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- salt & pepper to taste
- 1/2 cup grated cotija cheese plus more for garnish
- fresh cilantro for garnish
- chili powder for garnish
Instructions
- Preheat to 400 degrees.
- In large cast iron skillet, melt butter over medium heat. Saute onion in butter for 5 minutes. While onion is cooking, cut fresh corn off the cob and use the back of the knife to scrape out the milk.
- Once onion is tender, add in corn to the pan with diced green chiles. Cook another 3 minutes. Add in alfredo sauce, cumin, paprika, salt, pepper and half of the cojita cheese.
- Bake for 20 minutes in a hot oven until bubbly. Top with remaining cojita cheese, fresh cilantro and a sprinkling of chili powder.
Nutrition
Calories: 204kcal | Carbohydrates: 4g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 725mg | Potassium: 48mg | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 7.2mg | Calcium: 74mg | Iron: 0.6mg
